Sauteed spinach and tomatoes

Joan Hunt


The fresh citrus gives a nice fresh taste on sauteed spinach.

★★★★★ 1 vote
Serves 4
15 Min


1 bunch
spinach, roots discarded, washed well(about 6 cups, loosely packed)
2 Tbsp
peanut oil
1 small
onion,finely chopped
3 clove
garlic, minced (or more if you like)
2 tsp
grated fresh ginger
1/2 tsp
salt, or more to taste
plum tomatoes, seeded and cut into a little less than 1/2-in dice
juice of 1/2 lemon or lime
2 Tbsp
pine nuts, toasted


1PREHEAT A large skillet over medium-high heat. Saute
the onions in the oil for about 2 minutes. Add the garlic, ginger, and salt. Saute for another 30 seconds or so.
2Add the tomatoes and saute until moisture begins to release, about 2 minutes.
3Add the spinach and cook until the spinach is wilted. Add splashes of water to make the spinach cook faster without burning.
4Sprinkle with lemon or lime juice, finish with nuts and serve.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy